Milkweed Flower Jelly

5 from 1 vote

Milkweed flower jelly captures the sweet, honey-like fragrance of summer milkweed blossoms in a delicate, pale pink jelly. A unique foraged preserve with subtle floral flavor.

Prep Time20

Cook Time15

Canning Time10

Total Time45

Course: Jelly

Cuisine: American

Keyword: Floral Jelly

Servings: servings (makes 5 to 6 half pint jars)

Equipment

Ingredients

For the Milkweed Infusion

2 cups milkweed flower clusters loosely packed, from common milkweed / Asclepias syriaca
4 cups water

For the Jelly

4 cups milkweed infusion strained
1/4 cup bottled lemon juice or 1 teaspoon citric acid
1 box powdered pectin 1.75 oz, such as Sure-Jell or Ball Classic, or 6 Tbsp bulk
5 cups granulated sugar see notes for low sugar option

Instructions

Gently rinse the milkweed flowers to remove insects. Place in a heatproof bowl or jar, pour the boiling water over them, and press to submerge. Cover and steep at least 2 hours at room temperature, or overnight in the refrigerator for stronger flavor and color.
Strain through a fine mesh strainer or cheesecloth, pressing gently, and discard the spent flowers. Measure the infusion, adding a little water or apple juice if needed to reach the full amount called for.
Pour the infusion into a large, deep saucepan and add the lemon juice. Whisk in the powdered pectin until dissolved, then bring to a full rolling boil over high heat, stirring constantly.
Add the sugar all at once, stirring to dissolve. Return to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam.
Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims, center lids, and apply bands fingertip tight.
Process in a boiling water bath for 10 minutes, adjusting for altitude. Turn off the heat and let jars stand 5 minutes, then cool undisturbed 12 to 24 hours before checking seals.

Notes

Milkweed Varieties: This recipe is written for common milkweed, Asclepias syriaca, which has the most fragrant flowers and a long history of culinary use. The edibility of other milkweed species isn't well established, so stick with common milkweed. Dogbane is a toxic look-alike with narrower leaves and a thinner, branching stem, so be certain of your plant before harvesting.

Harvest Safely: Pick only flower clusters you've correctly identified, gathered away from pesticides, road spray, and pet traffic. Take just the flowers, not the stems, leaves, or pods, and leave plenty behind for the monarchs and other pollinators that depend on milkweed. Give the blossoms a quick rinse to clear out any insects.

Use Bottled Lemon Juice: Bottled lemon juice has a steady acidity that fresh lemons don't, and that acidity is what makes this jelly safe to can. Use the full amount, and don't swap in fresh juice or cut it back. Citric acid works as a substitute at 1 teaspoon in place of the 1/4 cup of lemon juice.

Don't Double the Batch: Pectin jellies set on a precise balance of liquid, sugar, and pectin, and doubling a batch often keeps it from gelling. If you want more, make separate single batches rather than one oversized pot.

Give It Time to Set: Pectin jelly can take 24 to 48 hours to firm up all the way. If it still looks loose the next day, don't rush to recook it, and check the troubleshooting guide first.

Low Sugar Option: For a less sweet jelly, use Sure-Jell Low Sugar or Pomona's Universal Pectin and follow the package directions for mint jelly. With Pomona's, increase the lemon juice to 1/2 cup, since it doesn't carry the added citric acid that other pectins do. Reducing the sugar lowers the yield.

Make the Tea Ahead: The milkweed infusion can be steeped and refrigerated for a day or two before you turn it into jelly, which lets you split the work over two sessions.

Storage: Sealed, processed jars keep on the pantry shelf for 12 to 18 months. If you're not canning, store the jelly in the refrigerator for up to 3 weeks or the freezer for up to a year. Refrigerate after opening.

Altitude Adjustments: 0 to 6,000 feet, process 10 minutes. Above 6,000 feet, process 15 minutes.

Nutrition